Pages

Saturday, January 05, 2008

These low-carb and gluten-free egg muffins are made of eggs, veggies, cheese (and optional meat) for a perfect grab-and-go breakfast!

Many years ago I came up with the name Egg Muffins for these little little mini-quiches baked in muffin cups, and I think they're perfect for a grab-and-go breakfast. I've been making egg muffins since 2005, going through a few versions to get the recipe just right, and for several years this has been the most popular recipe on my blog. If this is your first time making something like this, I've picked up a few tricks that I think you'll like.

I don't think of egg muffins as only for people who are following the South Beach Diet or a low-carb eating plan, although they're perfect for any type of carb-conscious diet. These little breakfast treats are high in protein, gluten-free, and perfect to feed to kids. This is a great idea for breakfast for anyone who's busy in the morning and wants something that can be made ahead and eaten on-the-go.

For quite a few years I made Egg Muffins in a Silicone Muffin Pan, and they work fine if that's what you have.

This type of pan will make a flatter muffin than the individual muffin cups I use now.

Now I greatly prefer individual Silicone Muffin Cups. Whether you use silicone muffin pans or individual silicone cups, spray them with nonstick spray, and put them on a large cookie sheet to catch spills. The two ingredients I think are essential are cheese and green onions; other than that, the varieties are endless. Put cheese, meat, or veggies in the muffin cups first, then pour in beaten eggs.

Let the muffins cool for 15-20 minutes before you store them in the refrigerator. (I used to freeze them, but I find they keep in the fridge for over a week and I like them best when they haven't been frozen.) For me, two small muffins is the right amount for breakfast. I microwave for about 45 seconds and breakfast is ready! (Don't cook to long or the eggs can get rubbery.

When I taught school I loved put two at a time into small plastic bags. Put the bags in the refrigerator. Then when you need a quick breakfast, open the bag, pop in the microwave until they're hot, grab the bag and run out the door with a quick breakfast. I confess, I used to eat them in the car on the way to school.

Egg Muffins Recipe for a Grab-and-Go Breakfast

(Makes 12 muffins, recipe created by Kalyn with inspiration from The South Beach Diet book. I've been making Egg Muffins since 2005 and this recipe has been updated several times with better photos.)

In the bottom of the muffin cups layer diced meat, if using, sauteed vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.

Break eggs into large measuring bowl with pour spout, add Spike, and pepper (if using) and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Microwave on high about 45 seconds to one minute to reheat.

(Egg muffins can be frozen and reheated, but I like them much better when they're just refrigerated. For best results, thaw in refrigerator before reheating. Frozen muffins will release some water when they thaw.)

These Egg Muffins are a perfect breakfast for any phase of the South Beach Diet or any type of low-carb eating plan. You can find lots more low-carb breakfast ideas in the Low-Carb Recipe-by-Photo Index. Remember, breakfast is the most important meal of the day!

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

266 comments:

I can't wait to try these. I made some a few weeks ago that didn't really hold together, and I have been meaning to try them again. I used to have a silicone muffin thing but I threw it away because I didn't like it. I will try it with metal.Also, don't know if you can have cornmeal on SB but a little cornmeal in the egg mixture really firms it up, esp. when using egg whites.

Wow, the muffins really do look beautiful. Since we've been celebrating the Jewish New Year with lots of feasting for the last couple of weeks and with going off to Halifax to visit my daughter and son-in-law this weekend, I'll need all the help I can get in the next few days.

So many mornings I am doing the mad dash out the front door with nothing for breakfast other than a cup of tea once I get to the office. I love that you can freeze these in batches to take on the run, and will be buying a large silicone muffin mould tomorrow to give them a go!

Kalyn, they look so good to eat. I would like to try and make these but what is in 'Spike' seasoning? They don't sell that here but we have something called 'All Purpose' seasoning which has spices on them. Is this the same?

Ellie, Ilva, WMM, and Kevin, hope you like them. (Ilva, so shocking that you don't eat breakfast. Ok, just kidding abou that.) The silicone muffin tins are fantastic. I'm going to try some more of the silicone baking pans too.

Mae, Spike is a blend of lots and lots of herbs and spices that is quite unique, but I think any seasoning that you like on eggs would be good in this. Spike is an all natural product that everyone in my family loves though. It's good in so many things. (I love it in tabbouli.) You can get it on Amazon.com.

Kalyn,I have been meaning to thank you for this one. I make these a lot and my family loves them. I add cooked breakfast sausage, italian sausage, cheddar or mozzerella-even sun dried tomato-anything I have on hand. However, I have found that Penzey's Northwoods Seasoning is my "must have" ingredient in these.So yummy!P.S. the kids love to help make these, and we make them in silicone muffin cup liners. Works like a charm.Thanks again,Brady

YUMMM! I have done something like this in a larger pan and served it in slices but I have never thought of using a muffin tin. You know what I bet would be really good? laying a peice of partially cooked bacon in the bottom to make a ring then pouring the egg inside. Would be cute and decorative. I am going to have to try this!

I went out and bought Spikes seasoning when I first started reading your blog. LOVE IT. And I made your version of these muffins back then too. So now I have to go buy the silicon muffin tins (you are such an enabler!)

I got up at the crack of dawn and ran to Wal-Mart to puchase a silicone muffin pan just to make these. Well, let me say, they were worth every bit of trouble! Absolutely delicious, and I didn't even have all of the "right" ingredients..no green onions or Spike seasoning, so I made mine with crumbled veggie sausage, cheddar, and salt & pepper. Thanks so much, Kalyn, for another fabulous recipe!

Anonymous, yes you do have to be careful not to overcook them or they can get too hard. The cooking time depends a lot on how many ingredients besides eggs you add, that's why I give a range for cooking time and why I say "barely browned" in the recipe. Some ovens run hot for what the temperature shows too. You might want to reduce the temperatue a little. Try again with a shorter cooking time.

Tanna, yes I've made them with eggbeaters. They work fine, but I prefer the taste of real eggs. (no surprise there!) You could also use regular eggs but add more egg whites than yolks if you're cutting down on fat and cholesteral.

Anonymous, that happens to me once in a while too. I'm not completely sure how to prevent it, but I'd suggest trying two things: Don't fill the muffin cups quite so full, and turn the temperature down maybe 25 degrees lower. I think both of those will help.

It might also have to do with how many other ingredients besides eggs you have. I like lots of other stuff, and just enough egg to hold it together, which probably keeps them more solid, less puffed up.

Thanks for the reply Kalyn! I tried a small batch and added more chopped veggies and ham, and only used enough egg to hold everything together. I also lowered the oven temp to 350 degrees. They came out beautifully, just perfect looking! I am making these for a brunch, and I know they'll be a huge hit with my SBD buddies. Thanks again!

I've only made these once, and I had the same puffed-up-then-falling problem. Each one had a huge air bubble in the bottom. I will try adding less egg and more cheese (yum!) and lowering the oven temp. Also, do you think using metal muffin tins and mostly egg substitute had anything to do with it?

Zoe, I haven't made them with egg substitute for a long time, so I'm not sure about that. I do think that with metal pans they might cook more quickly and lowering the temperature might help with a metal pan.

Oh, I wish I had read this earlier. This sounds like a perfect road food for our trip- I don't mind eating cold eggs. Eggs were the one thing I could come up with to make "local" road food at this time of year, so I went with egg salad. And I love my silicone muffin pan. I will certainly be making these when I get back home.

Hooray, a place to come and get good recipes. I use to have a choice on my weight, go to weight watchers, take my time. I am almost at goal when all of a sudden I am dianosed with a respiratory disease and have to take prednisone. I have lost too much already to start gaining. So I am on the SouthBeach diet and have come here to make use of your blog. Thank you so much, you have saved my sanity.

I have a question that is probably dumb, but how do you eat them? On a plate witha fork? Do you put them in between two halves of an english muffin? It seems like it would be to greasy/squisy to eat like a muffin with your fingers.

I just made these (I bought a silicon muffin tray especially) with reduced fat cheddar and spring onion, and they are absolutely delicious. As I'm from the UK I don't think I can get Spike seasoning, but I used salt, pepper, a little cayenne and some thyme and it worked a treat.I was wondering what on earth I could have for breakfast in the office after my workout, and this is the answer.Thanks Kalyn!Jen

Comments before this are from the earlier post in October of 2006. My apologies to Evie, I guess I missed that question about how to eat them. You could eat them with a fork, but I most often just wrap a napkin around them and eat them like that. (Of course a lot of the time I'm eating them in the car on the way to school! I might use a fork at home.)

I'm easing my way back into low-carb eating, and make a batch of these almost every weekend, with whatever veggies have to go. I have a set of 12 silicone mini-muffin cups that I use (they're a bit smaller than you muffin pan, so I use fewer eggs, and they cook and microwave more quickly).

This is the year I'm finally going to lose 'the baby' weight. I think it would help if I ate breakfast but I can't stand cereal, something like this I think I'd love but not sure I could stop at eating two. Inpsired by your blog a while back I bought a South Beach Diet Cookbook. It went straight on the bookshelf! I wish I had your willpower or whatever it is to just get on and do it.

As the European in the family, breakfast is yogurt and coffee! However, since I have to grab lunch on the go, these are the perfect thing to put in my backpack. I enjoy experimenting with different cheeses like goat and feta, different herbs too (fresh oregano is so good and good for you too). Yours are so cute!

I have been plagued with computer problems, turtle slow dial up, and several personal issues I won't mention, which has kept me away. I am happy to see the new login for comments..maybe it will make it easier for me?

If only I could get affordable DSL in these back woods hills I could visit more often.

I am not much on breakfast as working in the stuff for years was such a put off..this does look yummy though.

Wow - 15 eggs - that is a lot (for someone like me who dislikes anything too eggy) but I was interested to see the recipe as I made heidi's recipe yesterday and really enjoyed it! I love the yellow against the bright blue of the silicone moulds. I found (on my mum's advice) that I didn't even need to spray the silicone muffin pans!

Johanna, I made Heidi's recipe too and really liked it. There are links to the two versions I made in this post. This recipe is very different though, no flour or almond meal, so it's more like a mini-frittata than a muffin. (If I had know someone was going to come up with some called cottage cheese and egg muffins, I would have named this something else!)

OH, Kalyn!I must sink my teeth into one of these really soon. I've been looking for some healthy recipes that I could make over the weekend and quickly reheat for a grab and go breakfast during the week. Thanks for revisiting this recipe.

These sound great! I love the idea of adding sun-dried tomatoes that one of the commenters suggested! I'm thinking maybe some sun-dried tomatoes, feta, olives and some Greek seasonings would be great. I actually received some silicone baking cups for Christmas!

I've been making these for some time and I have to thank the commenter that suggested Penzey's Northwoods! I like Spike but I'm not quite as big a fan as Kalyn. But the Northwoods really tickled my tastebuds and took this dish to another level for me.

I put a lot of mushrooms, a pinch of cheese on top and a couple of green onion. However, I'm thinking of using Penzey's freeze-dried chives next week.

Mine never look as pretty as the ones you make, Kalyn. They tend to be a little brown and shriveled on the bottom. I reduced the heat to 350 and I cook for 30 minutes and that helped but didn't completely fix the issue. I'll keep trying!

Tried making some egg muffins for the first time last night using red onions, celery and cheese as well as eggs and milk and seasoning. YUM!! Only problem was, they stuck like glue to the (non-stick, greased) baking tin. I've just spent 30 mins scrubbing it after an overnight soak. I'll definitely be trying silicone next time!

Anonymous, if you don't want to invest in the silicone pans, I had pretty good luck using foil cupcake liners (very well sprayed with nonstick spray). I do prefer the silicone pans though. I'd like to try the individual silicone cupcake liners too, I bet they're great.

I just want to thank you for this fun and informative (easy to read) blog. My bf and I started the SBD on monday and I've been following your phase 1 recipes religiously! They are all soo tasty! I can't believe i'm on a diet!

The only place where I have problems are with the snacks...how much almonds can I eat per snack? how much dessert can I have? My bf is always hungry after dinner and he eats my dessert (i'm never hungry after dinner so i skip dessert. is that bad? should i force myself to eat all 5 meals even when i'm not hungry?) I was thinking i should just make him bigger dinner portions to prevent him from eating too much sweets (i buy ricotta and low fat sweet cheese from the store and we make jello at home.)

I would be clueless without your blog and probably would not be able to stick to the diet. Again, thank you for all the recipes and stories!!

Cecelia, I'm not really qualified to give diet advice for other people. I think you can find those answers in the South Beach Diet book which you can probably get for a few dollars at a used bookstore, the book is so old.

(I do know about the almonds though, SB advises counting out 15 per snack. I put them in little baggies, all counted out, when I first started the diet.)

Made these last night (while dinner was marinating, I love getting two things done at once!), and took two for breakfast this morning. They're perfect! I love how easy they were to make, and how versatile -- I put mushrooms and pancetta in the ones I made, but I've already got plans for the next batch with sausage and peppers! And SO easy to grab on the way out the door, which has got to be their finest virtue. Weekday breakfasts are a huge struggle for us. Thanks!

Hey - these would be perfect for my husband who's always "too busy" to have breakfast but loves eggs. But I can also see that silicone muffin tins are pretty much a requirement - I have no desire at all to try and clean my metal ones after a batch of these ;-)

Kalyn - I tried this this morning for breakfast. I layer diced smoked turkey breast, diced onion, marjoram, steamed asparagus, and swiss cheese. I added chives to the egg mixture as I mixed it. They were wonderful!

I just tried these this morning and loved them. I actually went to WM yesterday in search of a silicone muffin pan (needed a good excuse to buy one)only to find out they were out of all their silicone products. I forgot to pick up paper liners, but I did have some foil ones. I was pleased to find out that, after spraying them, the muffins came right out, clean as a whistle. Thanks for this great recipe. I used only the cheese and the green onions, but I love knowing things I can add for a healthy breakfast. Thanks so much for your website -- I just discovered it, but you can be sure it is bookmarked!

I have been making these egg muffins for a while and enjoyed having a great to-go breakfast. I never thought much of the texture though, so when I ended up making a strata to appease my nostalgia, I realized that it might make good egg muffins as well!

I know it's probably not that SBD friendly, but I think they are more moist and light than the regular egg muffins: 6 eggs, 1/5 c milk, 2 slices whole wheat bread (cut into tiny cubes), plus cheese and whatever veggies and meat - pour into muffin cups and bake!

Joyy, this could be fine for SBD phase 2 if you're careful to use 100% whole wheat bread. It's hard to find though. If the bread says "wheat flour" then that's not whole wheat. I think the idea of a mini-strata is interesting!

Leigh, the reason I chose South Beach was so I didn't have to count calories and figure nutritional information, so I don't have that information. I think there are a number of programs online that can calculate it for you if you enter the ingredients.

Thanks for this recipe and a great blog! Please note, however, for your readers that plastic bags and any plastic container should never be microwaved.http://www.health.harvard.edu/fhg/updates/update0706a.shtml

Laura, thanks for the concern, but I admit I will probably continue to do it. I'm not heating it long enough to melt the plastic or actually "cooking" the food in plastic so I feel like it's not a problem.

These are so much better than the ones in the SB Diet Book! I used fresh parmesan and a little goat cheese, tarragon and a little salt. Also used turkey sausage. Amazing!!! They just came out of the oven and smell so good!

I just tried your idea for egg muffins. I have t say I'm a picky egg person, they have to be "just right" for me to eat. These were wonderful!! I can't thank you enough. I have 3 young children, work full time and never have time fr breakfast, you just made my mornings alot more pleasant.

These things are going to save my mornings. I just made a batch and had a couple for breakfast. Delicious! Easy to make (the silicon trays really are a breeze to clean) and so tasty, I can't believe I'm going to be able to just grab a couple on Monday morning and not have to cook! Thanks.

I'm going to try these today! I have a question about the veggies, and I don't think I saw it answered anywhere here. I plan on using zucchini and mushrooms in mine. Do I need to cook my veggies up a little bit before adding them, or will they get cooked enough in the egg? Thanks!

I love these! Have made them twice (on day 6 of P1). But both times they stick sooo badly to the pan. =( I don't have a silicone muffin tin and honestly don't want too... not sure how safe they are to use. Does anyone have a suggestion? Many thanks!Cari

Thanks so much! I will get liners and spray them today! The freezer stash is getting low! =) I've read too much about how teh silicone muffins 'tins' are not healthy. Thank you for the tip! LOVE your website!!! So glad I found you!

Hi Kaylyn- Thanks for the great site! I made your egg muffins with great success but today I made them with a twist that I would like to share- I browned some "Soyrizo" (Mexican meatless Chorizo- available at Walmart) and in the bottom of each muffin pan I put some of the Soyrizo, chopped green onion, jalapenos,cilantro, drained black beans, cheese (pepper jack or crumpled manchego) and then added the eggs and cooked them as per your recipe. I think it all is OK on phase one. They came out great!My condolances on the loss of your step-mom.

I've made these muffins several times now and every time they've turned out great! My 2yr LOVES them. I've added my own ingredients to them. I've made them w/ black olives, feta (replaces the shredded cheese) tomatoes. As well, I've made them w/ sun dried tomatoes and mushrooms, spinach. The possibilities are endless ... Great Idea!!

I haven't made this with egg whites, only with frozen egg substitute. I still prefer regular whole eggs, (I hate throwing away the yolks, and whole eggs aren't limited on South Beach.) If you want to use partly egg whites, I'd probably use about half regular eggs and half egg whites (increasing the amount so it would equal whole eggs of course.)

Abimars, not really sure why the muffins would shrink, (although when I make breakfast casserole they do shrink down a bit, but my muffins never do.) Maybe I would lower the temp by 25 degrees and cook slightly longer, and see if that makes a different. Also don't beat the eggs too much, not sure if you did that or not.

Judy, Thank you soo much for you southbeach diet receipes I have lost 15 kilos and counting (about 30-35 lbs) I love to make these and have tried several variaties... my favorite by far is making them with milk, stevia, vanilla extract, and cinnamon. If you like french toast I highly recommend trying it. I do not have a specific receipe for you to use, as I live in France and measure in grams but I highly encourage you to try it and post an "american' friendly receipe. thanks again Krystal

I made these for the first time today! I liked very much. I added a little almond flour, and butter buds. They had a pastry, or croissant texture. I could not stop after just two. Thanks for the recipe!

Thanks so much for this recipe! Now that school has started back, its usually breakfast on the go for the whole family. My husband and I are just starting phase 1 and are looking for some foods that mimic carbs and are easy too. Can't wait to try them.

I make the SB book version every week, having a few probs though. I use a metal muffin tin and my eggs seem like they just rise to the top and after being in the freezer they kinda reheat icky. I've tried beating the eggs less (rather then using an electric beater) using paper cups, but they still seem to deflate. my ingredients are eggs/seasoning/spinach/cheese. maybe i'll give your version a shot.

I have never heard of eggmuffins before, but they are right now in the oven. I made only 4, due to lack of enough eggs, and are really excited to try them out. This would make a perfect veggie-breakfast for my busy mornings.And it only took like two minutes to prepare them!

Hope they will work out for you. I'm not sure if I made up the name "egg muffins" but if not, I can't remember where I heard it. That's just what they seemed like to me, and perfect for a quick breakfast on the go!

Hey Kalyn,Glad to chance updon your blog. I recently made up a similar recipe thinking I was being very clever but you have clearly been doing this for long. And I need to find Spikes Seasoning now. Which is going to be a difficult task in India :(What will not be an task is returning to your blog to try out new stuff. Doing that now!

Reshmy I think many people all over the world have had this idea! I don't think I was the first one, but yes, I've done it for a long time. I don't know if there is any delivery from Amazon.com in India, but they sell Spike Seasoning. If not, just use any general-purpose seasoning blend that's good with eggs.

Here's my attempt. I had to spice them differently, since I didn't have any Spike. And I added broccoli buds for extra vitamins.http://bitingmyhand.blogspot.com/2010/12/breakfast-egg-muffins-to-go.html

Kalyn -- what a great idea and they're gluten-free, soy-free, nut-free and on and on. You could tweak these to be anything you wanted. I also like the idea of promoting this as a healthy, fast breakfast for kids. Busy moms complain about having time to come up with sound nutrition as they send the kids off to school. This fits the bill! I'll be trying this with chopped greens (kale, probably). I also like the fact that you could make a couple of personal ones with silicone muffin cups and not have to make a dozen. I don't have a microwave, so reheating might dry them out.

Kalyn, I'm excited to try these for a brunch I'm giving. I notice that the recipe calls for a 12-muffin tin, but the picture shows 6. Sometimes the 6 muffin tins make larger muffins than the 12. Do you recommend one size over the other or doesn't it matter?

Thanks, Kalyn. Since I'll be buying the silicone pans or liners, I wonder if you have a recommendation. The research I've done says to twist the pans and make sure they retain their color--otherwise it's not 100% silicone and the plastic fillers used will smell. Unfortunately I've had trouble finding them in stores and will have to order online, so won't be able to test. A brand or store rec (Target; Bed, Bath, Beyond, etc.) would be enormously helpful.

The ones pictured in the top photo in this post are my favorites, but I'm afraid I don't know the brand. I bought them at Amazon.com, but when I just checked I didn't see any that look exactly the same. I thought mine were about $10.00 for 12 cups, so they may be the Wilton ones and the color has been changed. Sorry, but that's all the information I have.

Just wanted to let you know that I bought my silcone pans at Target and they worked perfectly, with no odor whatsoever. What a breeze! The muffins looked pretty, and I ate them the next morning for breakfast, but they were a tad rubbery. I don't know if this is "normal" for the recipe (maybe they'll never "fluff up"?) or if I over-filled them. I'm going to keep at it, though--lower oven, less egg, maybe some FF half n half (though you did say you stopped using it) until I get it right. Thanks for the guidance and the inspiration.

Annie, these never get as light and fluffy as a cake, but they shouldn't be rubbery. That would be caused either from cooking too long in the oven or (more likely) from microwaving too long when reheating. Glad the silicone pans were a hit.

I just made these this morning and I fear I've done something wrong...

I have what I believe to be a standard sized silicon muffin pan. I added the green onion & cheese (and a little bit of chopped pepper) to the cups and then added the beaten egg (15 of them).

However, there was way too much egg. I ended up overfilling the cups - they are coming out of the oven in a few min and they are HUGE...and I still ended up throwing way a good portion of egg. To my eye, it looked like 3-3.5 eggs went down the drain.

Any ideas? Was I only supposed to use 12 eggs for the silicone? Maybe I misread...

We have friends on a gluten free diet, and my doula (who is coming to visit our house tomorrow morning) is on one as well. I'm a vegetarian- coming up with something that is quick and easy for serving for casual morning visits that please both of us is so hard! These are perfect!

My husband is always rushing out the door to work as well, so maybe he'll love these too! I can't wait to try them!

It is normal for the muffins to shrink down a little when they cool. If they seem to be shrinking a lot, maybe you're beating the eggs too much. They should only be mixed enough to combine the yolks and the whites.

Made these this morning for the first time. Wasn't sure how I'd like them, so I only made 6. Now I wish I'd made 12, because they're amazing! And my boyfriend liked them too. My combination was green onion, sun-dried tomatoes, mozzarella cheese, hot Italian sausage, and mushrooms. I think the sun-dried tomatoes were my favorite part - they gave it a nice sweetness to contrast the meaty sausage and eggs.

I made these in a metal muffin pan that I greased generously with melted butter - no liners. I needed 5 eggs to make 6 muffins. I'd recommend the butter-greasing, as none of my muffins stuck at all!

Thank you so much for this great post! I was looking around for some good South Beach recipes and stumbled upon this one. I'm currently on Weight Watchers, so this week I'm experimenting with recipes that fit in with both plans to create a low carb WW regimen.

I tried your recipe using Egg Beaters and it came out great. The egg whites decrease the fat significantly and the container made it easy to pour. The cheese, green onions and canadian bacon really made these muffins a treat!

Thanks for the recipe. I made these muffins. I put in spinach, low-fat cheese blend, and green onions. It was tasty and easy. I am trying really hard to lose weight and breakfast has not been that easy to navigate. I would not say that I am on SBD, but I am trying to incorporate more of the recipes into my menu. Your website is GREAT!

Love these and all of your breakfast casserole recipes. A couple of questions - my DH popped the muffin in the microwave and said it seemed kind of rubbery after 1 minute. I used ham, green onion/shallots and swiss cheese. Any thoughts? Also, I was wondering if I should change anything if I want to make these with no cheese to be dairy free. Thanks for your great site!

Maybe your microwave is a lot more powerful than mine; just heat until they are warm. (I think I will change the post to make that more clear, thanks.) Just use more of the other ingredients to make them without cheese.

Hi Kalyn,I just wanted to thank you for all these wonderful South Beach Diet recipes! I am on phase1, and I am always looking for new and delicious dishes to cook. I am so glad I found your site! Please, keep posting :) Take care!

Got two boxes of eggs to use up, and I'm gonna make a batch of these to do me for the next week. I've always loved this recipe, and it's been a long while since I've made 'em; can't wait to have them again!

I made these this morning for 4 hungry boys and they scarfed them down. I had cooked my meat ahead of time so they were super easy to whip up after a late night! This is the 2nd time I have made these. The first time I used Pam to spray my metal pan and they stuck a little. This time I thought I would out smart the pan by using shortening. BAD idea. Pam was much better. I am going to have to buy a silicon pan. I see them when I am shopping but haven't bought one yet. Thanks for the recipe! It is yummy!

The muffin cups in the top photo are the size of small cupcakes (not mini, but smaller than regular muffins.) You could bake this in a dish and it would be what I call a breakfast casserole. This post about breakfast casseroles might be helpful, or you can enter "breakfast casserole" into the search bar on the blog and find lots of different ideas.

I tried these and froze them but when thawed they were really watery, any ideas why this happends? I was very dissapointed as i though this would be a fab idea for hubby to take in the morning on his way to work.

I should edit the post, because I rarely freeze them any more since I find they will keep well in the fridge for at least a week. I think the wateriness when they are frozen seems to depend partly on the other ingredients you use, but I don't really know why it happens sometimes and not so much others.

Should I cook the veggies first (Brocoli, mushrooms) or does the the oven cook them well enough.Thanks,I love your site. I told everyone about it on facebook the other day. I am in training for my second marathon in May, and have been doing f. 1 again. Hard to get enough carbs when running so I am keeping my miles low until I get to f. 2. I also have my Hubby eating all you recipe's too. Those first two weeks can be hard if you don't find some variety. That why I am loving you for helping me. haha

Glad you're enjoying the recipes! Yes, I always pre-cook the veggies. The recipe says "blanched" which means barely cooked in water, but you could also saute or microwave them. They don't need to be fully cooked but I would cook them a little.

I just now made these for the first time and I LOVE THEM I feel like I am cheating!! YUMMY I used red and green bell pepper mushrooms, green onions,reduced fat cheddar cheese, cooked turkey bacon chopped up and I used the Spike it is fantabulous! =)

Bit of a disaster for me I'm afraid. But I think I used all the wrong ingerdients (saw the recipe ans wanted to try them then and there!)

I used 12 egg whites (which worked absolutely fine - noticed some others had asked if this works - yes it does)...

I only had Haloumi cheese so I put a square in the middle of each one - didn't really work - tasted too salty.

Didn't like the Thyme either, think is was a little overpowering - I only used 1 tsp but was too much...

Plus when I took them out of the silicone cases, they were a bit 'wet', which I think may have been the veggies (sauteed some mushrooms befoehand) so I put them back in the oven for 5 minutes, on a baking tray, upside down, which sorted this...

Lol, I sound like a right fussy mare...! I'm not - I'll eat almost anything but I think I just got the combinations all wrong!

Will definitely be trying them again, but with proper cheese, and some other seasoning. And if I put veggies in, I might try and dry it a little on a paper towel first...

I'm not completely sure what you mean by "normal size" and "small." The top photos here are individual silicone cups that are about 2 inches across; I would not use anything smaller than that. Don't change the oven temperature, and just cook a few minutes less for small muffin cups.

This is a Girl Scout recipe (unfortunately the Scouts called it "tuna food" as it's cooked over a campfire in a well-cleaned out 6 oz. tuna can. Put Canadian bacon on bottom, scrambled egg, mix ripped up cheese slices, top with a biscuit, cover loosely with foil, put on grate above campfire or hot coals. I think they cooked for 1/2 hr, but not sure. But they're sure a hit after a night sleeping on the ground!

I made these this morning and they were delicious !! Since I was making them for different people I had a variety, some with cheese some without, some with sausage some without, but they all turned out great. I don't have the spike seasoning so I used seasoned salt and I think that tasted pretty good. I was going to use tomato but I didn't see any reviews saying they used tomato and it turned out well. Have you ever used tomato and if so how did it turn out ??

I found this recipe and your use of the silicone baking cups and couldn't believe I hadn't thought to use them for eggs before. It was so much easier to use them than when i've tried in the past to use a tin muffin tin which doesn't ever get clean enough afterwards. Anyways, I've tried this recipe with my own fixing twice now and both times my eggs deflate after i've taken them out of the oven. Any ideas? I thought I wasn't cooking them long enough so the second time I left them in longer which made them brown quite a bit but I still had the same problem.

Hi Kalyn, I am really excited to try these and it's giving me some hope about having an easier Phase 1! I would like to use chopped up collard greens and I am wondering whether you would recommend blanching them first (as you do with broccoli?) or just going for it. Do you think greens in general are good for this (also thinking of spinach) or might they be watery? Thanks so much!

Thank you for this recipe. My family really enjoyed it. My kids call these Omelet Muffins. I hope you don't mind we posted this recipe with my adaptations on our family recipe blog, mybiscuitsareburning.blogspot.comthanks again!

Melissa of glutenfreeforgood is incorrect. This is not a soy-free dish. The Spikes uses defatted soy protein (it's the first ingredient). So, for those of us with a soy intolerance, Spikes is not going to work. Shame 'cause I liked the fact that it had all the other flavors in it, something difficult to manage with the typical selection of spices/flavorings available in the average kitchen. It would have been nice to give it a try.

I saw this recipe on Pinterest...being a low carb'r I couldn't wait to try them...I did today..They were great...I really like the simplicity of making them and having them available the rest of the week... ;) & when you think about it..the variations are endless...Thank you...

I love making and eating mini-quiches, and this is a great low-carb version. I used sauteed mushrooms, onion, garlic, and spinach. They taste like omelets (just smaller) and go great with ketchup for quick breakfasts!

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

Comments don't appear on the blog until they're approved by me, so no need to try again if you don't see it when you post the comment! Please make your signature a link to your site if you're a blogger, but other links posted within the body of the comment will never be published.

Food Blogger Love!

Copyright Notice

All Photos and Original Text (C) Copyright: 2005-2015, By Kalyn's Kitchen® LLC. I grant permission for photos and recipe links to be copied to social media and other sites, but not recipe text. All Other Rights Reserved. (Other bloggers may post their adapted version of any recipe found here, with their own photos and recipe text, but please link back to the original inspiring recipe on this site.)

Kalyn's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.